花椒精油提取的研究进展  

Progress in research of the extraction of essential oil from Zanthoxylum Bungeanum Maxim

作　　者：张英[1,2] 张卫明[2] 石雪萍[2] 

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]南京野生植物综合利用研究院,南京210042

出　　处：《中国调味品》2009年第5期39-42,共4页China Condiment

基　　金：国家"十一五"科技支撑计划(2006BAD06B02)

摘　　要：着重对国内外花椒精油的提取方法做了详细的综述,并比较了提取新方法与传统方法的区别,且对花椒精油的开发前景做了讨论。花椒精油是一种具有开发潜力的应用植物资源,它的研究与开发将提高花椒的附加值,并且提供了一种新的食物资源。In this article, the extraction methods of essential oil from Z. Bungeanum Maxim. At home and abroad are summarized, and the differences between new extraction methods and traditional methods are compared. Furthermore, the exploitation prospect in this field is also discussed. The essential oil from Z. Bungeanum Maxim is a potential resource. The research and development on the oil will promote the additional value of Z. Bungeanum Maxim and provide a new edible resource.

关 键 词：花椒精油 提取方法 比较研究 开发前景 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]